Buttery Semolina Current Cookies

By Fresh2

The sandy texture of these shortbread-like cookies comes form semolina, made from durum wheat and usually used for pasta. Orange zest and currants impart lots of flavor.

Ingredients

• 3/4 cup dried currants
• 1 1/2 cups flour
• 3/4 cup fine semolina
• 1/2 tsp salt
• 1 cup unsalted butter
• 1/2 cup powdered sugar
• 1 large egg
• 1 tbsp finely shredded orange zest
• 2 About 2 tbsp cornmeal

Details

Servings 30

Preparation

Step 1

1. In a small bowl, cover currants with ver5y hot water. Let sit for 10 minutes; drain.

2. Meanwhile, combine flour, semolina, and salt. In the bowl of a stand mixer, beat butter and sugar until smooth. Add egg, scrape down inside of bowl, and mix until combined. Add flour mixture, orange zest, and currants, mixing slowiny until combined. Turn dough onto a work surface and sharpe into a disk. Wrap in plastic wrap and chill at least 2 hours and up to 2 days.

3. Preheat oven to 350 degrees. Unwrap dough, place on a floured work surface, and roll 1/3 in thick. Evenly sprinkle 2 baking sheets with about 1 tbsp cornmeal each. Cut dough with a 2-in decorative cutter and place slightly apart on baking sheets, rerolling scraps as needed.

4. Bake cookies until light golden brown, 10-12 minutes, switching pan positions halfway through cooking. Transfer cookies to a rack to cool.